Cold Days… Hot Soups… Soup, baby, soup! :oP
Goal: I need to re-fall in love with my slow cooker again.
And I think I found some new inspiration.
CrockPot Broccoli and Three-Cheese Soup Recipe
Thank you Stephanie! Ahhhmazing. Made it for the rents when they were in town and everyone was a member of the clean plate club. (It made great leftovers for lunch also. Bought enough cheese to make it twice.) Picked up a fresh loaf of bread from Swedish Bakery in Andersonville for $1.80.
I’ll tell you why this place is absolutely fantastic. We decided to pick up about six beautiful pastries to go with our Starbucks coffee- and a loaf of bread- and it cost us under 12 dollars. I thought they made a mistake at the cash register. No. It’s just that amazing and that cheap. I wish the place were big enough to sit down and enjoy.
Another new meal last week:
2 tablespoons of vegetable oil
12 ounces of shitake mushrooms (stems removed) & caps thinly sliced
4 scallions, white and green (parts separated and thinly sliced)
1 garlic clove, minced (you know I minced like 4 though…)
1 tablespoon peeled and minced fresh ginger
coarse salt (I used sea salt)
2 cans (14.5 ounces each) of reduced sodium chicken broth. (But me being veggie friendly, I used veggie broth)
½ package (4.4 ounces) soba noodles (Japanese buckwheat noodles)
Couple handfuls of flat leaf spinach, torn
2 tablespoons fresh lime juice
1 tablespoon soy sauces (realized we didn’t have any yet in the house- so we used teriyaki sauce
1. In large saucepan, heat oil over medium. Add mushrooms, scallions (whites) garlic and ginger. Season with salt. Cook, stirring occasionally, until mushrooms are tender. Around 6 minutes.
Add broth and 3 cups of water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook until tender- about a minute. Add lime juice and soy sauce. Serve topped with scallion green.
The hubby said he would of loved some shrimp in it. May do that next time. I thought left overs were fantastic! 🙂 Another winner!